Butternut Squash Soup

Butternut Squash Soup

This is a very easy recipe. It’s sweet and tasty and was a fabulous fall soup to start a big turkey dinner.

3 tablespoons unsalted butter

1/2 small onion

Kosher Salt

2 sprigs thyme

1 medium butternut squash soup, peeled and cubed

1 teaspoon sugar

3 tablespoons heavy cream (optional)

Freshly ground pepper

Melt butter in a large saucepan over low heat. Add the onion and 1 teaspoon of salt. Strip the thyme leaves into the pot, increase heat to medium and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the squash and sugar and cook, stirring, until glazed, 3 to 4 minutes. Add 5 cups of water and bring to a boil. Reduce the heat to low and simmer, uncovered, until the squash is tender, 15 to 20 minutes.

Puree until smooth with either an immersion blender or traditional blender. Stir in heavy cream, if desired. Season with salt and pepper and top as desired.

I topped with small pieces of bacon, fresh sage leaves and I roasted off the butternut squash seeds with salt and pepper and placed a few on top of the soup.

I made everything ahead of time and when I was ready to serve, I heated the soup up, added the cream and topped in the bowls.